Here’s a step-by-step guide to preparing this delicious and nutritious dish:
Ingredients
# Vegetables
- 2 potatoes, diced
- 1 cup cauliflower florets
- 1 cup green beans, cut into 1-inch pieces
- 1 cup carrots, sliced
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
# For the Curry Base
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit (optional, for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 3-4 cloves
- 2-3 cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
# For Garnish
- Fresh coriander leaves, chopped
- Lemon wedges
# Instructions
# Preparing the Vegetables
1. Blanch Vegetables: Boil the diced potatoes, cauliflower florets, green beans, and carrots in salted water for about 5-7 minutes until they are slightly tender. Drain and set aside. If using fresh peas, add them to the boiling water for the last 2 minutes.
# Preparing the Curry Base
1. Heat Oil: In a large pan or pot, heat the vegetable oil or ghee over medium heat.
2. Add Whole Spices: Add cumin seeds, mustard seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until they become fragrant.
3. Add Onions: Add the chopped onions and cook until golden brown.
4. Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
5. Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture.
6. Add Spices: Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 2-3 minutes.
# Cooking the Curry
1. Combine Vegetables and Sauce: Add the blanched vegetables and peas to the curry base. Mix well to coat the vegetables with the spices and tomato mixture.
2. Simmer: Add a little water (about 1/2 cup) to create a thick gravy. Cover and let it simmer for about 10-15 minutes until the vegetables are fully cooked and the flavors meld together.
3. Add Bell Pepper: Add the diced bell pepper and garam masala towards the end of the cooking process. Cook for another 5 minutes until the bell pepper is tender but still slightly crisp.
# Final Touches
1. Garnish: Garnish with freshly chopped coriander leaves.
2. Serve: Serve the vegetable curry hot with rice, naan, or chapati. Add lemon wedges on the side for an extra tangy flavor.
Enjoy your homemade Halal Desi Vegetable Curry!
